Risotto with Mixed Herbs
Active Time: 40 minutes | Total Time: 40 minutes | Serves Serves 4 | Gluten Free
- 1 yellow onion, chopped
- 4 1/2 cups water or less-sodium chicken broth
- 1/2 cup grated Parmesan, plus more for serving
- 2 tablespoons chopped fresh flat leaf parsley
- 1 tablespoon chopped fresh tarragon
- 8 fresh chives
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine, such as sauvignon blanc
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1/4 teaspoon freshly ground black pepper
Chop the onion. Add the water to a small saucepan and bring to a low simmer over medium heat. Grate the Parmesan. Rinse the herbs and pat dry with a paper towel. Chop the herbs.
Place a large saucepan on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (about 1 minute). Add the chopped onion and cook, stirring often, until softened but not browned, 5 to 6 minutes.
Add the rice and stir to coat in the oil for 1 minute. Then add the wine and cook until it is nearly evaporated. Use a liquid measuring cup to scoop out 1 1/2 cups of the hot water and add to the rice, lower the heat to about medium so the rice gently bubbles, and cook, stirring often with a wooden spoon, until the water is absorbed. Repeat and cook the same way with the next 1 1/2 cups of water. For the next addition, add just 1 cup water and cook accordingly.
Now taste the rice for doneness- it should be al dente but not crunchy. If it’s still a little crunchy, add the remaining 1/2 cup water and stir while it cooks. The rice should take 20 to 25 minutes total to cook.
Turn the heat off; add the butter and Parmesan and stir vigorously until melted and creamy. Stir in the salt and chopped herbs. Taste for salt- you may want to add a little more.
Serve topped with pepper and Parmesan.
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